Wednesday, September 28, 2011

You may remember I said last week that while I’m recuperating Meakin was spoiling me rotten. Well, this is what “spoiled rotten” looks like.

Here my loving husband turned the simple potato latke into a decadent treat topped with smoked salmon, crème fraiche, and caviar. Latkes can also be served with applesauce or plain with a salad for lunch. Feel free to substitute sour cream for the crème fraiche if you can’t find it in your market. Or better yet, make your own with this super simple recipe using heavy whipping cream and buttermilk.

Warning. This is a very rich dish, so try not to overindulge. While I can’t claim it’s diet food, the good news is that the latkes are baked, not fried in oil as most recipes call for. You’ll be pleasantly surprised at how crisp the latkes are. If you like to do some of the work in advance, the latkes can be prepared ahead and stored, covered, in the refrigerator overnight and simply reheated in the oven the next day.

Set oven racks at middle and lower positions. Preheat the oven to 450 degrees F. Prepare 2 baking sheets by brushing each sheet with 1 teaspoon of the oil.

Using a shredding blade of a food processor or a hand grater, grate the potatoes. Place in a large bowl and add the onions, flour, salt, and pepper. Toss with clean hands to mix well. Add the egg, egg white, and the remaining 1 teaspoon oil, and toss again to mix.

Drop rounded tablespoonfuls of the potato mixture onto the prepared baking sheets and press lightly to form cakes. Bake for 10 minutes, or until golden brown on the bottom. Turn the latkes over, switch the position of the baking sheets, and bake for about 5 minutes longer, or until golden brown.

Transfer the latkes to a platter, arranging brown side up, and serve. Makes about 24 latkes. Top as desired, or serve plain. Latkes may be prepared ahead and stored, covered, in the refrigerator overnight. Reheat in the oven at 350 degrees F for 10 minutes.

These do look spoil-you worthy! That is so special. I like that they are baked, I end up making many fried things in the oven. My husband made me a grilled cheese once when I was recouperating :) You're lucky...

I am liking "spoiled rotten"!! We frequently enjoy latkes for Sunday supper. You must have noticed that I "followed" you. I don't know what happened because I've been a long-time "follower". Several of my favorite blog sites have dropped off my list. There are also several that when I visit, I can't comment and my computer freezes. Very frustrating!

Of course they weren't latkes, but my German grandmother made some potato pancakes we adored. The only difference being: no onions. We poured syrup over ours. (Can you imagine? And she fried them. Talk about fattening!)

Meakin surely came up with a winner here...not only my favorite potato pancakes, but topped with heavenly salmon and creme fraiche. Oh my. You ARE being spoiled. But deservedly, my dear friend! Hope your back is better every day. Be careful not to do too much and find yourself right back at the beginning. (This advice is one of those do as I say, not as I do things. Because I've been there and done that!)

Shazam - that man is taking good care of you. My backs been bothering me, can I come over and pile up on the couch with you and get served food like this? I keep saying I'm going to make latke's but then never do. Did I mention my backs been bothering me.

Hi Sam, nice to meet you! I am sorry to hear you have such chronic back pain. Everyone we know, including us, has back problems, and it is hard to live with. Your food pictures are all so beautiful! And I never thought of baking latkes, what a lot of trouble and mess that saves!

I sometimes wonder if I would starve to death if I had to depend on someone else to fix my meals. You are so fortunate to have someone who knows how to cook, and looks like can cook well!! I love Latkes and these look delicious. Course, I will have to make them myself. Get well soon.

Well, first of all, I missed that post (just went back and read it)...and I really, really hope that you have a speedy recovery. Back pain is SO debilitating. What a wonderful man you have to spoil you with these rich little bites. You totally deserve it. Thinking of you and sending healing thoughts your way, Sam :)

Incredible and Delicious Presentation..I appreciate you sam..Really its looking like flowers..Such as delicious presentation of dishes makes everyone hungry..everyone knows that caviar's role as the premier delicacy of kings, emperors, and other heads of state stretches all the way back to the Persian Empire and the "Cake of Power" days of the delectable Sturgeon Roe. It's hard to come by, even harder to pay for, and what many people might not realize, hard to prepare and serve.

I enjoy reading each and every comment. I really appreciate your taking the time to visit my blog and I hope you'll return again soon.

If you have a question, I like to get back to you personally via email. Quite often I can't do so because your profile does not contain your email address and it bounces back as a "no-reply." So if you're set up as a "no reply," please leave a way for me to contact you so I can answer your questions. Sam

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About Me

I'm a retired executive turned writer & food columist. Currently I write a food column, “From My Carolina Kitchen,” for my local newspaper.
I have entered three recipe contests and was a winner in each:
Won the state of Mississippi's Chicken Contest in 1993 and participated in the 40th annual National Chicken Contest, one of the "big three" national competitions. It is the oldest contest of its kind.
I wrote a food column for The Abaconian newspaper when my husband Meakin and I lived in the "Out-Islands" of the northern Bahamas in Abaco on the tiny tropical island of Lubbers Quarters. I am a member of North Carolina Writers Network.

Photography by Meakin Hoffer - Food Styling by Sam Hoffer

Living on Island time, Retirement in Abaco Spiced with Food, Friends & Rum, by Sam Hoffer

My upcoming memoir about following a dream and living on a tiny island in the Bahamas. Click on the picture of the palm tree to know more.

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